Salumi: The Craft of Italian Dry Curing
The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for t…
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Produktdetails
Weitere Autoren: Polcyn, Brian
- ISBN: 978-0-393-08416-0
- EAN: 9780393084160
- Produktnummer: 34246603
- Verlag: W. W. Norton & Company
- Sprache: Englisch
- Erscheinungsjahr: 2012
- Seitenangabe: 288 S.
- Plattform: EPUB
- Masse: 15'699 KB
- Abbildungen: 100 illustrations; 16 pages of color photographs
Über den Autor
Michael Ruhlman has written and coauthored many bestsellers, among them The Soul of a Chef, The French Laundry Cookbook, Ratio, and other books. He lives in New York City and Providence, Rhode Island, with his wife, Ann Hood.
45 weitere Werke von Michael Ruhlman:
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised and Updated)
Ebook (EPUB Format)
CHF 42.55
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